CREEK & GULLY

PAST CIDERS

2021 CENTURY

Hans Salting, Annelise’s great-great-grandfather, planted these apples between 80 and 107 years ago. The combination of Red Delicious, Golden Delicious, Macintosh, Spartan, and a mysterious but perfect unnamed cultivar are co-fermented over apple pomace. The cider then finishes fermentation in bottle before being disgorged. Only 175 cases were produced. 7% ABV, 3.6 pH, 1.58g/l RS

2021 CRABBY PEAR

This cuvée is made from equal parts Bartlett Pear and Hyslop Crab Apple. Bartletts, originally named Stair’s Pears after the schoolmaster who discovered them in England in 1765, have the quintessential aromatics we associate with pears. Hyslop, a tiny red apple variety originating in Boston, has a wallop of tannin and acid making them an ideal counterpoint to pear’s sweetness. They’re not particularly pleasant to eat raw, and their diminutive stature makes them expensive to harvest, but cider makers really prize what they add to a blend. The pears are crushed and macerated for 24 hours before being pressed off to start fermentation in tank. Only 120 cases were produced. 8% ABV, 3.8 pH, 0.58g/l RS

2020 PINK LADY

Pink Lady Apples were created by John Cripps who, while working at the Western Australia Department of Agriculture, crossed Golden Delicious and Lady Williams. They have a notoriously long growing season, sometimes over 200 days from flowering until picking. It’s high levels of malic acid help prevent oxidation and protect the finished cider. Fermentation begins in tank, but the cider is bottled before completion to become a petillant naturel. Nothing was added, nothing was removed. 6.9% ABV

2020 CRABBY PEAR

This cuvée is made from equal parts Bartlett Pear and Hyslop Crab Apple. Bartletts, originally named Stair’s Pears after the schoolmaster who discovered them in England in 1765, have the quintessential aromatics we associate with pear. Hyslops, a tiny red apple variety originating in Boston, have a wallop of tannin and acid making them an ideal counterpoint to pear’s sweetness. They’re not particularly pleasant to eat raw, and their diminutive stature make them expensive to harvest, but cider makers really price what they add to a blend. The pears are crushed and macerated for 24 hours before being pressed off to start fermentation in tank. 6.1% ABV

2019 CENTURY

Hans Salting, Annelise’s great-great-grandfather planted these Red Delicious apple trees more than a century ago. Known as a fairly neutral apple, the old trees result in greater intensity. Dolgo and Jonagold apples are also used for balance. Fermentation begins in tank, but the cider is bottled before completion to become a petillant naturel. Nothing was added, nothing was removed. 6.6% ABV

2019 FORTUNA

This dry cider is made predominantly from Red Delicious apples. This ode to the Roman Goddess of Good Fortunate is a celebration of their luck, working with such diverse, well established, and perfectly grown fruit. Fermentation begins in tank, but the cider is bottled before completion to become a petillant naturel. Nothing was added, nothing was removed. 7.3% ABV

2019 AURORA

This cuvée is made by macerating gamay noir skins in cider for ten days to extract both colour and phenolic compounds. It is then bottle conditioned and released without any additional fining, filtration, or SO2. 7.3% ABV

2019 ORCHARD BLEND

This cider is made from a blend of Braeburn, Pink Lady, Granny Smith, Jonagold, and Gala apples. They are crushed and wild fermented in tank at cool temperatures. They take the lees from all their other ciders and add it to this one during élevage to add a beautifully creamy texture. It then undergoes traditional method secondary fermentation in bottle for carbonation. 7.5% ABV

PET-NAT

This cider is made from a blend of Braeburn, Pink Lady, Granny Smith, Jonagold, and Gala apples. They are crushed and wild fermented in barrel at cool temperatures. When fermentation is nearly complete, they bottle on full lees to allow fermentation to finish in bottle. It is unfined, unfiltered, and lightly effervescent. 7% ABV

SPARKLE

This cider is made from a blend of Braeburn, Pink Lady, Granny Smith, Jonagold, and Gala apples. They are crushed and wild fermented until dry in tank. The wine is then bottled with a small amount of sugar and yeast for a secondary fermentation. This traditional method cider shows more tropical fruit than their other cuvées and has slightly higher pressure. 8% ABV